Hufana, Zhelyn A.Madayag, Milky T.Bayta, Wendi M.Mollaneda, Leanne Heather A.Moon, Joylyn May C.Subala, Joyce F.2026-02-272026-02-272025-05Madayag, M. T., Bayta, W. D., Mollaneda, L. H. A., Moon, J. M. C., & Subala, J. F. (2025) [Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/1130The study aimed to standardize the formulation and process, determine the sensory qualities, microbiological and physicochemical properties, consumer acceptability, shelf life, and production cost, and create a marketing plan. Three different formulations were tested, with Treatment 3 being the best based on the ranking test conducted by 10 trained panelists and accepted by 100 consumer-type panelists during the acceptability test held at DMMMSU-MLUC, City of San Fernando, La Union. The microbiological and physicochemical properties, assessed by the DOST and FAST Laboratories, verified the product’s safety, with all parameters conforming to acceptable standards. The shelf life demonstrated that the product remained stable for three weeks under refrigeration. The marketing plan showed that the product is comparable in price to other piaya varieties, confirming its affordability and readiness for the market. The research concludes that the developed piaya represents a feasible, healthy option with strong potential for commercial production.enThesis